📝 About This Recipe
Transport your senses to the vibrant souks of Morocco with this stunningly colorful and aromatic carrot salad. This dish perfectly balances the natural sweetness of tender-crisp carrots with a bold, earthy dressing of toasted cumin, smoky harissa, and bright citrus. It is a quintessential North African side dish that manages to be both refreshing and deeply savory, making it a sophisticated addition to any table.
🥗 Ingredients
The Carrots
- 1.5 pounds Carrots (peeled and sliced into 1/4 inch thick rounds)
- 1 teaspoon Kosher salt (for boiling water)
- 2 pieces Garlic cloves (smashed, to be added to the boiling water)
The Spiced Vinaigrette
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 tablespoon Apple cider vinegar
- 1-2 teaspoons Harissa paste (depending on heat preference)
- 1.5 teaspoons Ground cumin (preferably toasted and freshly ground)
- 1/2 teaspoon Smoked paprika (sweet pimentón)
- 1/4 teaspoon Ground cinnamon (for a subtle warm undertone)
- 1 teaspoon Honey or Agave nectar (to balance the acidity)
Herbs and Texture
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1/4 cup Fresh cilantro (finely chopped)
- 4 pieces Medjool dates (pitted and slivered)
- 3 tablespoons Toasted pine nuts or slivered almonds (for crunch)
- 1/4 cup Feta cheese (crumbled, optional for garnish)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Add the two smashed garlic cloves to the water to infuse the carrots with a subtle aroma as they cook.
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2
Add the sliced carrots to the boiling water. Cook for 6-8 minutes, or until they are just tender when pierced with a fork but still retain a slight 'snap' or bite (al dente).
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3
While the carrots cook, prepare an ice bath by filling a medium bowl with cold water and ice cubes.
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4
Drain the carrots and immediately plunge them into the ice bath for 2 minutes. This stops the cooking process and preserves their vibrant orange color.
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5
Drain the cooled carrots thoroughly and pat them dry with a clean kitchen towel. Excess water will dilute the flavorful dressing.
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6
In a small skillet over medium-low heat, gently toast the ground cumin for 30-60 seconds until fragrant, being careful not to burn it.
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7
In a large mixing bowl, whisk together the olive oil, lemon juice, apple cider vinegar, harissa paste, toasted cumin, smoked paprika, cinnamon, and honey until emulsified.
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8
Taste the dressing. It should be punchy and bright; add a pinch of salt or an extra squeeze of lemon if needed.
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9
Add the dried carrots to the bowl with the dressing and toss well to ensure every slice is coated.
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10
Fold in the chopped parsley, cilantro, and slivered Medjool dates. The dates provide a lovely chewy sweetness against the spices.
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11
Cover the bowl and let the salad marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours to let the flavors meld.
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12
Just before serving, toss the salad once more. Transfer to a shallow serving platter.
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13
Garnish generously with the toasted pine nuts (or almonds) and the crumbled feta cheese if using.
💡 Chef's Tips
For the best flavor, use whole cumin seeds, toast them, and grind them yourself in a mortar and pestle. If you prefer a raw salad, you can grate the carrots using a box grater instead of boiling them; just let the grated carrots sit in the dressing longer. Don't skip the ice bath! It’s the secret to keeping the carrots from becoming mushy and dull in color. Adjust the harissa carefully; brands vary significantly in heat levels, so start with one teaspoon and work your way up. This salad actually tastes better the next day, making it an ideal make-ahead dish for dinner parties.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or roasted chicken for a complete Moroccan-inspired feast. Pair with a crisp, chilled Rosé or a refreshing Mint Tea to cut through the earthy spices. Add a dollop of Greek yogurt or labneh on the side to provide a cooling contrast to the harissa heat. Serve with warm pita bread or crusty sourdough to soak up the spiced olive oil dressing. Works beautifully as part of a 'Mezze' platter featuring hummus, olives, and falafel.